FST 100B MIDTERM 2 BASED ON EXAM STUDY GUIDE
WITH COMPLETE SOLUTION!!
What are the goals of industrial food science? Answers Safety
Nutrition
Quality
What are the subgoals of the industrial food science for safety? Answers Elimination of toxins
Thermal inactivation of bacteria
What are the subgoals of the industrial food science for nutrition? Answers Chemical separation/biological synthesis of nutrients
Dietary Guidance
What are the subgoals of the industrial food science for quality? Answers Industrial separation of functional ingredients
What is the common factor among all the leading causes of death both in the past and today? Answers They are all affected by diet
What does the lack of change among the leading causes of death indicate? Answers That we havent really made the necessary improvements
COVID was a new leading cause of death in recent years, was diet important in its frequency? Answers Yes in a way
preexisting conditions that increased the risk for COVID related death was diet related
What makes it difficult to evaluate the risk vs benefit of something and to properly act on that info? Answers Both are variables but dont necessarily have the same metrics Mean different things to different people
On what level does the FDA weigh risk vs benefits? What are the unintended consequences of this? Answers Population level
Indv can fall through cracks
On what level do providers/doctors weigh risk vs benefits? Answers For THEIR patient
On what level do indv weigh risk vs benefits? Answers Based on their personal values
What can having too much trust in higher orders to balance the risk and benefits lead to? Answers People falling through the cracks
Does everyone have the identical risk for death/health complications? What is an example? Answers No
Ie: genetics; men seem to be more suspectible to unintentional injuries
What is the difference between safety and hazard? Answers Safety=freedom from danger; CAN NOT quantify
Hazard is the opposite and CAN be quantified
What differentiates whether something is a poison or not? Answers The dose because everything is inherently a poison
What is a toxicant? Answers Substance that when ingested at high levels produce harmful actions
What is a nutrient? Answers Substance that when NOT ingested in sufficient amounts produce harmful actions
Nutrients can be toxic in what conditions? Answers When not enough is consumed AND when there is too much
Where do the majority of food related threats to human health stem from? Answers food borne infections=biological hazards
What is the relationship between chemical threats and biological threats to health? Answers Most chemical threats are of biological origin
What are possible sources of food hazards? Answers Plants (like their toxins)
animals
Microbes
Environmental pollutants
What are the targets of food hazards (how can they affect us)? Answers Toxicity Digestibility (no nutrients, lack of nutrient=toxic)
Palatability (not good)
Pathogenicity (infectious organisms can use us as hosts)
What are our protections (physiologically) to food hazards? Answers Sensation
Excretion (can get rid of hazards on either end)
Metabolism (we can make something less toxic)
Immunity
What are the types of food hazards? Answers Microbiological
Nutritional
Environmental
Natural Toxicants
Pesticide Residues
Food Additives
WITH COMPLETE SOLUTION!!
What are the goals of industrial food science? Answers Safety
Nutrition
Quality
What are the subgoals of the industrial food science for safety? Answers Elimination of toxins
Thermal inactivation of bacteria
What are the subgoals of the industrial food science for nutrition? Answers Chemical separation/biological synthesis of nutrients
Dietary Guidance
What are the subgoals of the industrial food science for quality? Answers Industrial separation of functional ingredients
What is the common factor among all the leading causes of death both in the past and today? Answers They are all affected by diet
What does the lack of change among the leading causes of death indicate? Answers That we havent really made the necessary improvements
COVID was a new leading cause of death in recent years, was diet important in its frequency? Answers Yes in a way
preexisting conditions that increased the risk for COVID related death was diet related
What makes it difficult to evaluate the risk vs benefit of something and to properly act on that info? Answers Both are variables but dont necessarily have the same metrics Mean different things to different people
On what level does the FDA weigh risk vs benefits? What are the unintended consequences of this? Answers Population level
Indv can fall through cracks
On what level do providers/doctors weigh risk vs benefits? Answers For THEIR patient
On what level do indv weigh risk vs benefits? Answers Based on their personal values
What can having too much trust in higher orders to balance the risk and benefits lead to? Answers People falling through the cracks
Does everyone have the identical risk for death/health complications? What is an example? Answers No
Ie: genetics; men seem to be more suspectible to unintentional injuries
What is the difference between safety and hazard? Answers Safety=freedom from danger; CAN NOT quantify
Hazard is the opposite and CAN be quantified
What differentiates whether something is a poison or not? Answers The dose because everything is inherently a poison
What is a toxicant? Answers Substance that when ingested at high levels produce harmful actions
What is a nutrient? Answers Substance that when NOT ingested in sufficient amounts produce harmful actions
Nutrients can be toxic in what conditions? Answers When not enough is consumed AND when there is too much
Where do the majority of food related threats to human health stem from? Answers food borne infections=biological hazards
What is the relationship between chemical threats and biological threats to health? Answers Most chemical threats are of biological origin
What are possible sources of food hazards? Answers Plants (like their toxins)
animals
Microbes
Environmental pollutants
What are the targets of food hazards (how can they affect us)? Answers Toxicity Digestibility (no nutrients, lack of nutrient=toxic)
Palatability (not good)
Pathogenicity (infectious organisms can use us as hosts)
What are our protections (physiologically) to food hazards? Answers Sensation
Excretion (can get rid of hazards on either end)
Metabolism (we can make something less toxic)
Immunity
What are the types of food hazards? Answers Microbiological
Nutritional
Environmental
Natural Toxicants
Pesticide Residues
Food Additives
